This moist lemon zucchini bread is a delightful blend of fresh zucchini and zesty lemon. It’s perfect for breakfast or as a snack when you need a little pick-me-up!
The best part? You won’t even notice you’re eating veggies! I love having a slice with my morning coffee—it’s a delicious way to start the day.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini keeps this bread moist and adds nutrition. If you don’t have zucchini, shredded carrots can be a tasty substitute, or you can try using applesauce for moisture without the veggies.
Greek Yogurt/Sour Cream: These add richness and moisture to the bread. If you’re lactose-intolerant, you can use unsweetened almond or coconut yogurt as a dairy-free option.
Lemon Zest and Juice: Fresh zest and juice are essential for the lemon flavor. If you need an alternative, bottled lemon juice works, but fresh zest gives the best aroma and taste. Lemon extract can also enhance the flavor if you want more zing.
Vegetable Oil: I recommend using vegetable oil for a light texture, but melted coconut oil or unsweetened applesauce are great alternatives if you’re looking for a healthier option.
How Do I Ensure My Bread is Moister and Fluffier?
To achieve that moist, fluffy texture, follow a few key steps:
- **Don’t Overmix**: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense bread.
- **Grate Zucchini Well**: Use a box grater for smaller shreds, and squeeze out excess moisture in a towel if it’s too watery, though a bit of moisture is good for the bread.
- **Use Fresh Ingredients**: Fresh eggs and yogurt will help create a light texture. Old ingredients might give you less than ideal results.
- **Cool Properly**: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack. This helps maintain moisture while it cools.
By following these techniques, you will have deliciously moist lemon zucchini bread every time! Enjoy!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup plain Greek yogurt or sour cream
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for garnish)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prep and 50-60 minutes to bake. After baking, allow it to cool for about 10 minutes before transferring it to a rack. You’ll need some extra time as it cools while you prepare the glaze. Altogether, expect around 1 hour and 30 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk these together well and set this bowl aside.
3. Prepare Wet Ingredients:
In a large bowl, whisk the granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and fresh lemon juice together until everything is smoothly combined. This mixture should look creamy and well-blended.
4. Combine Zucchini and Yogurt:
Stir the grated zucchini and Greek yogurt (or sour cream) into the wet mixture, ensuring everything is well integrated.
5. Mix Everything Together:
Now, gently fold the dry ingredients into the wet mixture. Be careful not to overmix; just combine until there are no dry streaks left. A few lumps are okay!
6. Pour the Batter:
Pour the batter into your prepared loaf pan and give it a little shake to settle the mixture and even out the top.
7. Bake the Bread:
Place the pan in the preheated oven and bake for 50-60 minutes. A toothpick inserted in the center should come out clean when it’s done.
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Make the Lemon Glaze:
While the bread cools, whisk together the powdered sugar and lemon juice in a small bowl until the mixture is smooth and pourable. Adjust with more juice or sugar if needed to reach your preferred consistency.
10. Drizzle the Glaze:
After the bread has completely cooled, drizzle the lemon glaze over the top. If you’d like, sprinkle some extra lemon zest on top for an added touch!
11. Slice and Enjoy:
Slice the bread and serve it up! Enjoy each bite of this moist lemon zucchini bread with its tangy glaze.
This recipe captures the moist texture visible in the image, with the fresh green specks indicating grated zucchini and a glossy lemon glaze on top, complemented by bright lemon zest. Happy baking!
FAQ for Moist Lemon Zucchini Bread
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain excess moisture before grating and adding it to the batter. This will help maintain the bread’s moisture without making it soggy.
Can I Substitute the Sugar?
Absolutely! You can substitute granulated sugar with coconut sugar or a sugar alternative like stevia or erythritol. Keep in mind that sugar substitutes may alter the texture and sweetness slightly, so adjust accordingly.
How Do I Store Leftovers?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw in the fridge overnight before enjoying.
Can I Add Nuts or Other Mix-ins?
Definitely! Chopped walnuts or pecans add a nice crunch. You can also mix in chocolate chips or dried cranberries for extra flavor. Just make sure not to exceed 1 cup of mix-ins to keep the bread moist.
